In a bowl, stir together all ingredients for the salsa and refrigerate until ready to use (you can make this up to 1 day in advance but if you do so, I recommend waiting until right before you serve it to add the fresh minced parsley).

2

Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt, pepper and cumin. Grill the chicken until fully cooked (there should not be any pink).